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–+ servings
Delicious freshly baked strawberry cookies on a cooling rack
Bertha Jones

Strawberry Cookies

These strawberry cookies are a delightful twist on classic sugar cookies, featuring freeze-dried strawberry powder for intense flavor and vibrant color.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use a gluten-free blend with xanthan gum for a gluten-free version.
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup freeze-dried strawberries Processed into powder, reserve ¼ cup for coating.
Wet Ingredients
  • ½ cup unsalted butter Softened to room temperature.
  • 1 cup powdered sugar
  • 1 large egg Room temperature preferred.
  • ¼ cup vegetable oil For a nuttier note, substitute half with melted coconut oil.
  • 2 teaspoons vanilla extract
Coating
  • ½ cup granulated sugar For rolling the dough balls.
  • ¼ cup freeze-dried strawberries Additional for coating, pulverized slightly.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
  2. Pulse 1 cup of freeze-dried strawberries in a blender or food processor until coarse; reserve ¼ cup for coating.
  3. In a medium bowl, whisk together the strawberry powder, flour, baking powder, baking soda, and salt.
  4. Cream the softened butter and powdered sugar in a large bowl until light and fluffy.
  5. Add the egg, vegetable oil, and vanilla extract, and mix until smooth.
Mixing
  1. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Baking
  1. Combine granulated sugar with the remaining ¼ cup freeze-dried strawberries for coating.
  2. Scoop dough into 1 ¼ to 1 ½ tablespoon-sized balls, roll in the strawberry-sugar mixture, and place on the baking sheet.
  3. Bake for 8-9 minutes, allowing edges to set while the centers remain soft.
  4. Let cookies rest on the sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2.5gSodium: 50mgFiber: 0.5gSugar: 5g

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. Refrigerate for up to 7 days if necessary, and freeze baked cookies for up to 3 months.

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